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Method

1. Season the salmon. Warm a non-stick frying pan over a medium heat, then cook the fish for 4-5 minutes on each side until golden and just cooked through.

2. Meanwhile, chop half of the watercress very finely and mix with the mayonnaise. Add the zest and some seasoning to the mayo. Spread onto the rolls and top with the remaining watercress (discarding any coarse stems). Flake the salmon over the top and season with pepper. Serve with the lime wedges.